Start by shredding your pumpkin if you haven't done so already. A box grater works perfectly for this task. If you’re using canned pumpkin, be sure to drain it well to avoid excess moisture.
In a mixing bowl, combine the shredded pumpkin, all-purpose flour, egg, milk, shredded Parmesan cheese, baking powder, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
In a frying pan, add enough oil to cover the bottom and heat it over medium heat. You want the oil hot enough that a small drop of batter sizzles when added.
Using a spoon or an ice cream scoop, portion out the mixture and carefully drop it into the hot oil. Flatten each fritter slightly with the back of the spoon for even cooking.
Fry the fritters for about 3-4 minutes on each side or until they are golden brown and crispy. Make sure not to overcrowd the pan; fry in batches if necessary.
Once cooked, transfer the fritters to a plate lined with paper towels to drain any excess oil. Serve them warm with a generous drizzle of Thai sweet chili sauce on top or on the side for dipping.
